WULANDARI PUTRI, Risni; KUSUMANINGRUM, Intan; PERTIWI, Sri Rejeki Retna. Pengaruh Campuran Tepung Ubi Jalar Orange dan Tepung Kacang Merah terhadap Mutu Kimia dan Sensori Brownies Kukus. Karimah Tauhid, [S. l.], v. 3, n. 1, p. 116–126, 2024. DOI: 10.30997/karimahtauhid.v3i1.11279. Disponível em: http://103.127.96.46/index.php/karimahtauhid/article/view/2024-01-08. Acesso em: 8 jun. 2026.